2 cups sweetened flaked coconut
1/4 cup butter, melted & cooled
1 cup butter, softened
1 cup sugar
3 oz (3 squares) unsweetened chocolate, melted
1 teaspoon pure vanilla extract
4 large eggs
1 1/2 cups heavy cream
1/4 cup powdered sugar
store-bought dulce de leche or caramel sauce
Directions:
Preheat the oven to 300ºF. In a medium bowl, stir together the coconut and butter. Press onto the bottom and up the sides of a 9" pie plate. Bake for 10-15 minutes, until golden brown. Cool completely on a wire rack.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Beat in the melted chocolate and vanilla until combined.
Add in 2 of the eggs and beat on HIGH speed for exactly 5 minutes. Add in the other 2 eggs and beat for an additional 5 minutes exactly.
Spoon this mixture into the cooled crust and place in the fridge to chill and set for at least 4 hours, or cover with wrap and set for up to 2 days.
Combine the heavy cream and powdered sugar and beat on high until light and fluffy. Pile the whipped cream onto the chilled pie, cut, and serve topped with caramel sauce!
